French Quarter Toast

a plate of french quarter toast with peacans



Makes 2 servings


2 sliced bananas (about ¼-inch slices)
3 tablespoons dark brown sugar
1 tablespoon Chef Paul Prudhomme’s Sweetie Magic®
¼ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons water
¼ cup chopped toasted pecans
⅓ cup brandy or dark rum

French Toast:
2 lightly beaten eggs
1 cup half-and-half
¼ cup white sugar
2 tablespoons Chef Paul Prudhomme’s Sweetie Magic®
¼ teaspoon kosher salt
4 (2-inch thick) slices of French Bread
1 tablespoon canola oil
1 tablespoon unsalted butter

How To Prepare

To make the topping, add all the ingredients, except the brandy, to a sauté pan. Cook over medium high heat until boiling rapidly. Add the brandy (or rum) and flambé. When the flame burns out and the sauce is thick, remove from heat and set aside.

In a medium sized bowl, add the eggs, half-and-half, sugar, Sweetie Magic®, and salt. Whisk thoroughly until everything is well mixed. Dip the bread into the batter, flipping a couple times until soaked through. Squeeze the bread gently to get rid of some excess batter. Heat oil and butter in a sauté pan over medium heat. When hot, add the batter-soaked bread and cook about 4 minutes, or until golden brown. Carefully flip and cook another 3 minutes or so, or until golden brown. Remove from pan and drain on a paper towel. Place 2 slices per plate and divide flambéed banana sauce evenly. Serve immediately.

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